Posted!

Join the Conversation

This conversation is moderated according to USA TODAY's
community rules.
Please read the rules before joining the discussion.

Sizzling summer salsas

Juliana Goodwin
Published 5:44 p.m. CT June 16, 2017

If you have a bounty of corn this summer, try this sweet, smoky and slightly spicy Corn Poblano Salsa. See the recipe for variations including one with avocado and bacon. Aside from a dip, it is great on meat and tacos.(Photo: Juliana Goodwin)

I love fresh salsas and serve them as dips, side dishes, or on grilled meats or fish.

Salsas can be refreshing and healthy especially if you serve them in baked chips, instead of fried.

Salsa is also a great way to use produce from the garden or farmers market, but instead of tomato salsas this week I wanted to craft unconventional salsas.

Since it’s blueberry season, I made a super healthy and refreshing Blueberry Cantaloupe Salsa. It’s fantastic on fish like salmon or tilapia. If you want to eat it as a dip, serve it with blue corn tortilla chips. Of the salsas, this is the most unusual so if you prefer more predictable fare try one of the other two.

Juliana Goodwin(Photo: Submitted photo)

I also made a Corn Poblano Salsa which has sweet summer corn and smoky, slightly spicy poblano peppers. I loved it. I took the Corn Poblano Salsa to a friend’s house for dinner but split it in half and added a chopped avocado to one half. You can also add avocado, bacon and tomatoes for another variation and serve it as a dip or salad. This salsa is wonderful on tacos, too.

The clear crowd winner was the Black Bean Mango Peach Salsa which is excellent with tortilla chips but would also be great on fish or chicken tacos, or served over grilled fish, chicken or pork. The earthy beans are contrasted by the sweet fruit, and the onions and red bell peppers add nice crunch. It’s a fantastic salsa. The key is you need ripe, sweet fruit. Mangos are not usually ripe when you buy them in the store so buy them 3-5 days in advance and always buy an extra in case one is rotten.

Of course, a margarita is the perfect accompaniment to any of these dishes. I hope you enjoy the recipes.

This Blueberry Cantaloupe Salsa is fantastic on salmon or white fish, like tilapia. It’s fresh and healthy.(Photo: Juliana Goodwin)

Blueberry Cantaloupe Salsa

1 cup fresh blueberries

1 cup diced cantaloupe

3 tablespoons minced red onion

3 tablespoons minced red bell pepper

2 tablespoons chopped cilantro

Half a jalapeno (optional)

¼ teaspoon cumin seed

1 tablespoon brown sugar

Lime to taste

Salt to taste

You need sweet melon for this recipe.

Rinse blueberries and dry them on a paper towel. Peel and dice the cantaloupe, onion and red bell pepper, and cilantro. If you are using a fresh jalapeno, wear gloves to slice it in case you get a hot one. If gloves are not available, coat your hands in oil first to keep some of the oils from the peppers off your hand and be sure to wash your hands thoroughly afterwards. Slice jalapeno in half, remove and discard the seeds. Chop it fine.

Add all remaining ingredients and add lime and salt to taste. Stir and serve. Refrigerate leftovers. This is even better the next day.

This Black Bean Mango Peach Salsa was the clear recipe winner this week. The earthy beans are contrasted by sweet fruit and crunchy vegetables. It’s delicious and makes enough for a crowd.(Photo: Juliana Goodwin)

Black Bean Mango Peach Salsa

1 (15-ounce) seasoned black beans

½ cup canned or fresh peaches, diced

1 large ripe mango

½ cup chopped red bell pepper

½ cup chopped red onion

⅓ cup chopped cilantro

½ teaspoon ground cumin

½ teaspoon garlic salt

Juice from half a lime

You want the fruit for this salsa to be ripe so buy it a few days in advance and let it ripen on the counter. If you are in a bind and cannot find ripe mango, you can buy jarred mango usually in the refrigerated section of the produce aisle, just drain off the juices.

The key is you need sweet fruit to contrast the black beans. You can also use canned peaches that are thoroughly drained, if fresh are not available. That is the nice thing about this salsa is it’s best in summer with fresh fruit, but can be made year-round.

Drain the canned beans and pour them in a big bowl. You don’t want to rinse the black beans but do want to get off as much juice as possible.

Peel and chop the peaches and mango. Finely dice the red bell pepper, onion and cilantro. Place all ingredients in a bowl and add cumin, garlic salt and lime juice. Stir thoroughly. Taste and adjust salt if needed. Serve.

If you have a bounty of corn this summer, try this sweet, smoky and slightly spicy Corn Poblano Salsa. See the recipe for variations including one with avocado and bacon. Aside from a dip, it is great on meat and tacos.(Photo: Juliana Goodwin)

Corn Poblano Salsa (with variations)

3 large ears of sweet summer corn

1 poblano pepper

2 tomatillos

½ cup chopped red onion

½ cup chopped cilantro

2 tablespoons salsa

1 teaspoon cumin seed

Salt and pepper to taste

Juice from half a lime

If this salsa is too hot, you can add one or two avocados to cool it off. Taste the poblano before you add it. The one I used was super-hot so I ended up only using about two-thirds of it.

Preheat oven to 400 degrees. Remove the paper skin of the tomatillo. Place poblano and tomatillos on baking sheet and bake for 20 minutes. Remove and cool.

Keep the corn husks on and quickly run them under water for a few seconds. Then place 2 ears in the microwave for 4-5 minutes or until tender. Remove and microwave the other two cobs.

While everything cooks, chop the onion and cilantro and set it aside.

When the corn is cool enough to handle, pull off the husks and silks and slice the corn off the cob.

When the peppers are cool enough to handle, separate the poblano skin from the flesh.

Cut it in half, remove the seeds and dice it. Cut the stem off the tomatillo and dice it, too.

It has tiny seeds and you can include those if you want.

Place all the ingredients in a medium size bowl. Toss and adjust salt, if needed. Serve with tortilla chips. This salsa is also good with chicken or pork tacos.

Variations:

Split the finished corn salsa in half and in one bowl and add a diced avocado. Sprinkle with garlic salt. If you want additional lime, add another teaspoon.

Another variation is to add one avocado, ¼ cup real bacon pieces, and ½ cup finely diced fresh tomato. Add extra salt and serve. This can also be served with chips as a salad and is great with pork, beef or chicken.

Juliana Goodwin is author of “Rotisserie Chicken Queen: 50 Fabulous Recipes That Start With Rotisserie Chicken.” If you have a question concerning a recipe, email her at julianalovesfood23@gmail.com